Spiced Beef Köftes & Smoked Aubergine Abagannuc
Sharing Dish | with Greek Style Cheese and Parsley
Köftes originate from the Middle East, India and the surrounding areas. Turkish köftes are thought to date back to the 15th century Ottoman Empire and were a popular royal dish at the time. Abagannuc, or baba ghanoush, is a traditional Turkish mezze dish known for its smoky flavours caused by charring the aubergine on an open flame. Layering Spiced Beef Köftes over a bed of Smoked Aubergine Abagannuc creates a mezze dish that's packed full of flavour and irresistibly tasty.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4 unit(s)
Garlic Clove
1 unit(s)
Aubergine
(May contain Celery)
1 bunch(es)
Flat Leaf Parsley
1 sachet(s)
Roasted Spice and Herb Blend
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
½ sachet(s)
Smoky Base Paste
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Water for the Breadcrumbs
3 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
c) Meanwhile, halve the aubergine lengthways, keeping the stem attached. Score the flesh deeply in a criss-cross pattern, taking care not to cut through the skin.
a) Put the aubergine halves, skin-side down, onto a large lined baking tray. Drizzle with oil and season with salt and pepper.
b) When the oven is hot, roast the aubergine on the top shelf until golden brown and soft, 25-28 mins.
c) In the meantime, peel and grate the remaining garlic (or use a garlic press).
d) Roughly chop the parsley (stalks and all).
a) In a large bowl, combine the roasted spice and herb blend, breadcrumbs, the grated garlic and half the parsley with the salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
b) Season with pepper and mix together with your hands. Shape into 8 mini sausage shapes. Flatten to make köftes. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) When the aubergine has 15 mins remaining in the oven, pop the köftes onto a large baking tray and bake on the middle shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The köftes are cooked when no longer pink in the middle.
b) Once your aubergine has finished cooking, scoop out the flesh and discard the skin.
c) Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
a) Add your aubergine, roasted garlic, half the smoky base paste and half the Greek style salad cheese to your blender. TIP: Keep the remaining smoky base paste for another recipe.
b) Blend, gradually adding in the olive oil (see pantry for amount). TIP: The dip should be a houmous-like consistency. Depending on the size of your aubergine, you may not need all of the olive oil or you may need slightly more, so add it in slowly.
c) Season with salt and pepper if needed.
a) Spread your abagannuc onto a serving plate.
b) Top with your baked koftas.
c) Crumble over the remaining Greek style salad cheese and sprinkle over the remaining parsley to finish.
Enjoy!
